Chocolate Coffee Cupcakes

CAKE 110 g gluten free flour with xanthan gum 3 tbsp raw cocoa powder 1 tsp baking powder 1/8 tsp baking soda 1/8 tsp salt 100 ml agave nectar 60 ml apple sauce 50 ml coconut oil 5 ml vanilla extract 30 g dark chocolate + 2 tbsp water {melted together} 1/4 cup strong coffee 1/8 cup warm water + 10 ml lemon juice

TOPPING {for the ganache} 60 g dark chocolate 40 ml coconut cream 20 ml agave nectar {for the additional decoration} 2 tbsp coconut cream 1 tbsp espresso powder

Grease cupcake pan {recipe yields six cupcakes} Preheat oven to 160 degrees Celsius

Sift together flour, salt, baking powder and baking soda

Add cocoa powder

Add coconut oil, agave, apple sauce, vanilla and melted chocolate

Add liquid coffee and warm lemon juice water to batter. Mix well until completely combined.

Spoon batter into greased pan. Bake for 25 minutes. Allow to cool completely on wire rack.

TOPPINGS Carefully melt chocolate and agave nectar together. Stir in coconut cream. Allow ganache to cool for five minutes. Spoon ganache onto cupcakes {roughly one teaspoon each}. Spoon a smaller amount {about half a teaspoon} of the remaining coconut cream on top of the ganache layer. Sprinkle espresso powder on top. I used a fine tea strainer for this. Create swirls by dragging a small wooden pick through topping, if desired.

#stellersweets #vegan #glutenfree #100daysofveganbaking

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